Chinese Sesame Paste Dressing
A nutty, savory-tangy, silky dressing made by whisking Chinese roasted sesame paste with soy sauce, black vinegar, garlic and warm water. It's perfect for cold noodles, blanched greens, cucumber salad or shredded chicken.
- Prep
- 10 min
- Cook
- —
- Wait
- 10 min
- Total
- 20 min
- Makes
- About 1 cup (240 ml), enough for 6 servings of salad or noodles
Steps
Before you start
- Stir the jar of sesame paste thoroughly before measuring; the oil separates and settles on top, and the thick paste at the bottom is dense.
- Use Chinese roasted sesame paste (dark, toasty), not tahini (pale, raw-tasting) for authentic flavor. If you only have tahini, see substitutions.
- Heat about 1/2 cup (120 ml) water until warm to the touch, about 110°F (43°C), not hot. Hot water can make the paste seize or turn greasy.
- Add the water gradually. The dressing first thickens and looks broken, then becomes smooth as you keep whisking.
Stir the paste
- Stir the jar of sesame paste with a spoon for a full minute, scraping the bottom, until the oil and paste are fully blended and smooth.
- Measure 1/2 cup (130 g) into the mixing bowl.
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Ready when: Paste looks uniform, glossy and pourable-thick with no oil pooling or hard lumps.
Tip: Skipping this step gives a greasy or stiff dressing, depending on which part of the jar you scoop.
Prepare the garlic
- Peel the garlic and grate it on a Microplane into a fine paste.
- Scrape it into the bowl with the sesame paste.
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Ready when: Garlic is a wet paste with no visible chunks.
Tip: Grating avoids biting into raw garlic chunks in a no-cook sauce.
Add the seasonings
- Add the soy sauce, black vinegar, sugar and toasted sesame oil to the bowl.
- Whisk for 30 seconds.
- The mixture will become thick, tight and may look curdled or grainy.
- This is normal.
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Ready when: Sugar is mostly dissolved and the mixture is a thick, stiff, dark paste.
Tip: Don't add the water yet. The thick stage helps the paste emulsify smoothly.
Whisk in warm water
- Add the warm water 2 tablespoons (30 ml) at a time, whisking vigorously for 20 to 30 seconds after each addition.
- Keep going until all 1/2 cup (120 ml) is incorporated.
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Ready when: The dressing turns smooth, creamy and light tan, and falls from the whisk in a thick ribbon that disappears in about 3 seconds.
Tip: If it stays grainy, whisk longer before adding more water. If it's too thick to drizzle, add warm water 1 tablespoon (15 ml) at a time.
Add heat and taste
- Stir in the chili oil if using.
- Taste a spoonful on a piece of cucumber or noodle if you have one.
- Add a pinch of salt if it needs it, a splash more vinegar if it's flat, or a pinch more sugar if it's too sharp.
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Ready when: Flavor is nutty, salty, tangy and slightly sweet, with none of them dominating.
Tip: Soy sauce is already salty, so taste before adding any salt.
Rest to meld
- Cover the bowl and let the dressing sit at room temperature for 10 minutes so the garlic mellows and the flavors blend.
- Whisk again briefly before using.
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Ready when: Dressing is smooth again after a quick whisk and coats the back of a spoon.
Tip: It thickens as it sits. Loosen with a teaspoon or two of warm water if needed.
Good to know
Tips
- Add the water gradually. The dressing temporarily looks broken before it turns creamy, and patient whisking fixes it.
- Use warm water, not cold, for the smoothest emulsion and fastest mixing.
- For a thicker dip or sauce for dumplings, use only 1/3 cup (80 ml) water. For a thinner salad dressing, use up to 3/4 cup (180 ml).
- Grate the garlic finely and rest the dressing 10 minutes so the garlic is mellow rather than harsh.
Make ahead
"Make up to 4 days ahead and refrigerate in a sealed jar. It thickens when cold, so whisk in warm water 1 tablespoon (15 ml) at a time to loosen before serving."
Storage & reheating
"Room temperature: up to 2 hours. Refrigerator: up to 5 days in an airtight jar. Freezer: not recommended, as it can separate. To reuse from the fridge, let it stand 15 minutes and whisk in warm water until pourable."
Substitutions
- Chinese sesame paste → Tahini plus toasted sesame oil. Use 1/2 cup (120 g) tahini and increase the toasted sesame oil to 2 tablespoons (30 ml) for a deeper roasted flavor. The result is paler and milder.
- Chinkiang black vinegar → Balsamic vinegar or rice vinegar. Use 1 tablespoon balsamic plus 1 tablespoon rice vinegar for a similar malty tang.
- light soy sauce → Tamari. Use the same amount for a gluten-free dressing.
- granulated sugar → Honey or maple syrup. Use 2 teaspoons (14 g) in place of the sugar. Honey is not vegan.
